Callos | Tripe Stew

Описание: Callos is a hearty stew made of beef tripe, ox feet, Chorizo de Bilbao, garbanzo beans, green peas, and bell peppers slow-cooked in a paprika-infused tomato sauce.

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How to Make Callos

✅Ingredients

1 pound honeycomb tripe
1/4 cup vinegar
3 tablespoons rock salt
water
2 pounds ox feet, cut into pieces
1 onion, peeled and quartered
4 cloves garlic, crushed
1 teaspoon peppercorns
2 bay leaves
3 strips bacon, diced
1 onion, peeled and minced
4 cloves garlic, peeled and minced
2 pieces Thai chili peppers, stemmed and minced
5 ounces, about 2 pieces Chorizo de Bilbao, cut in a bias into ¼-inch thick pieces
1 tablespoon paprika
1 cup tomato sauce
2 cups beef broth, reserved from boiling tripe and ox feet
1/2 cup garbanzo beans, drained
1/2 red bell pepper, seeded, cored, and cut into cubes
1/2 green bell pepper, seeded, cored, and cut into cubes
salt and pepper to taste
1/2 cup frozen green peas, thawed

✅Instructions

With a knife, cut and discard any yellowish fat or loose membrane attached to the flat side of the tripe. In a bowl, combine vinegar and rock salt. Add tripe and enough cold water to cover. Soak for about 1 hour. Drain and rinse well under cold running water.

In a pot over medium heat, add the beef tripe, ox feet, and enough water to cover them. Bring to a boil for about 10-15 minutes. When scum begins to rise, drain in a colander and discard liquid. Rinse tripe and ox feet. Rinse the pot.

Place the meat in a clean pot and add enough water to cover it. Bring to a boil, skimming scum that floats on top. When broth clears, add quartered onions, crushed garlic, peppercorns, and bay leaves. Lower the heat, cover, and cook for about 1 1/2 to 2 hours or until the meat is tender but not falling apart.

In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
Allow the meat to cool to the touch. Cut the meat off the ox bones and slice it into 1-inch thick strips. Cut the tripe into 1-inch thick strips.

In a pot over medium heat, add bacon and cook, stirring occasionally. When the bacon begins to render its fat, add chopped onions, minced garlic, and chili peppers, and cook until tender. Add Chorizo de Bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color.

Add paprika and cook for about 1 to 2 minutes, stirring occasionally. Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stirring regularly.

Add tomato sauce and 2 cups of the reserved broth. Bring to a boil. Lower the heat, cover, and cook for about 40 to 50 minutes or until the meat is fork-tender and the sauce is reduced to about 1 to 2 cups. Add garbanzo beans and cook until heated through. Add bell peppers and green peas.

Cook for about 1 to 2 minutes, or until the bell peppers are tender yet crisp and the green peas are heated through. Season with salt and pepper to taste. Serve hot.

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